Sour Cream Pound Cake is a classic dessert that has delighted taste buds for generations. With its buttery richness, tender crumb, and subtle tang from sour cream, this cake is a go-to choice for any occasion. Whether you’re serving it as a simple afternoon treat with coffee or dressing it up with fresh fruit and whipped cream for a dinner party, its versatility makes it a favorite. Follow this detailed recipe to bake your very own moist and flavorful Sour Cream Pound Cake that’s sure to impress.
Ingredients:
-
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
-
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Preparation:
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt or tube pan thoroughly with butter or nonstick cooking spray. Lightly dust the pan with flour, tapping out any excess.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy. This process should take about 5 minutes. Proper creaming ensures a tender cake texture.
Step 3: Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents and prevents lumps in the batter.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix on low speed to avoid overmixing. Stir in the vanilla extract (and almond extract if using) until just combined.
Step 6: Pour and Bake
Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack to cool completely.
Step 8: Prepare the Glaze (Optional)
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet finishing touch.
Variations
- Citrus Twist: Add the zest of one lemon or orange to the batter for a bright, tangy flavor.
- Chocolate Marble: Swirl in 1 cup of melted semi-sweet chocolate or cocoa powder to create a marbled effect.
- Nutty Delight: Fold in ½ cup of finely chopped pecans or walnuts for added texture.
- Berry Infusion: Serve with a side of macerated strawberries or a dollop of blueberry compote.
Cooking Notes
- Ensure all ingredients are at room temperature for a smoother batter and even baking.
- Do not overmix the batter after adding the flour to prevent a dense cake.
- Check the cake’s doneness at the 75-minute mark to avoid overbaking.
Serving Suggestions
- Serve slices plain or lightly dusted with powdered sugar.
- Pair with a dollop of whipped cream and fresh berries for a refreshing dessert.
- Toast leftover slices and spread with a bit of butter for a decadent breakfast treat.
Tips
- Use high-quality butter and vanilla extract for the best flavor.
- If your Bundt pan has intricate designs, use a pastry brush to ensure every crevice is greased and floured.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes beautifully. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
Prep Time:
15 minutes
Cooking Time:
75-85 minutes
Total Time:
1 hour 40 minutes
Nutritional Information (Per Slice):
Calories: 420
Protein: 6g
Sodium: 220mg
FAQs
Q: Can I use Greek yogurt instead of sour cream?
A: Yes, plain Greek yogurt is a great substitute for sour cream and will yield a similar texture and flavor.
Q: What if I don’t have a Bundt pan?
A: You can use two loaf pans instead. Adjust the baking time to 60-70 minutes and check for doneness.
Q: How can I prevent my cake from sticking to the pan?
A: Thoroughly grease and flour your pan, and allow the cake to cool slightly before inverting it.
Q: Can I make this cake gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.
Conclusion
Sour Cream Pound Cake is a timeless dessert that’s as easy to make as it is delicious. Its moist texture, rich flavor, and versatility make it perfect for any occasion. Whether you’re baking it for a family gathering or indulging in a slice with your morning coffee, this cake will never disappoint. With a few simple ingredients and steps, you can create a bakery-quality treat right in your kitchen. Try this recipe today and enjoy the sweet satisfaction of homemade baking!
PrintSour Cream Pound Cake
- Total Time: 1 hour 40 minutes
Ingredients
Ingredients:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
- For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt or tube pan thoroughly with butter or nonstick cooking spray. Lightly dust the pan with flour, tapping out any excess.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy. This process should take about 5 minutes. Proper creaming ensures a tender cake texture.
Step 3: Add Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents and prevents lumps in the batter.
Step 5: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix on low speed to avoid overmixing. Stir in the vanilla extract (and almond extract if using) until just combined.
Step 6: Pour and Bake
Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack to cool completely.
Step 8: Prepare the Glaze (Optional)
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet finishing touch.
- Prep Time: 15 minutes
- Cook Time: 75-85 minutes
Nutrition
- Calories: 420
- Sodium: 220mg
- Protein: 6g